Thursday, 20 October 2011

Coquilles St. Jacques Au Gratin

Sea Scallops in a lovely wine and mushroom cream sauce nestled within an island of Mashed Potato

Easy and quick to make

My favorite way to eat Sea scallops is seared, I love them, but when added to a nice sauce such as this, they are just as divine.

This is a wonderful site (the link below the photo above) to learn more about scallops...

Crumb Mixture

2 tablespoons melted butter
1/2 cup bread crumbs
3 tablespoons grated Parmesan
1 tablespoon minced fresh parsley
1 teaspoon thyme
Pinch of salt
Set aside until needed

Cream Sauce

1 small minced onion
2 minced garlic cloves
1/2 cup chopped mushrooms
1/4 cup white wine
1 cup cream
Sea Scallops
1 teaspoon fresh lemon juice

Cook onions and garlic in butter until soft, add mushrooms and cook until soft.  Add white wine and simmer until liquid is almost gone.  Add cream and bring to a gentle boil and cook until sauce has thickened.  Add scallops and cook until done, 3-4 minutes or so (scallops will lose their translucent appearance) Be careful not to over cook the scallops as they will become rubbery.
When finished, squeeze lemon juice into sauce.  Place mixture into your dish and top with crumb mixture, place under broiler until golden brown.

Mashed Potato? Pipe mashed potato around the edge of your dish, place scallops in cream sauce in the center, sprinkle with crumb mixture and place under broiler.

I whip the potatoes well so as to avoid any lumps for this dish.

I found myself this morning feeling a bit like Oliver Twist...Please sir, I want some more...

Recipe adapted from 75th Anniversary Joy of Cooking
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